Recent Posts

Cheesy Bacon Hasselback Potatoes

Sep 19, 14 Cheesy Bacon Hasselback Potatoes

By Kelly Bogard

We sure enjoyed the cool weather last weekend here in Central Texas. It was a bit chilly first thing on Saturday morning, but warmed up to a very pleasant temperature just in time for Saturday evening festivities. It’s nights like this that we love to entertain.

This weekend will be no different and will hopefully include a steak since my birthday was yesterday. And, of course, every good steak needs a good side dish.

For Cheesy Bacon Hasselback Potatoes, you will need…Cheesy Bacon Hasselback Potatoes
½ cup bacon crumbles
24 small slices of Colby Jack cheese
Olive oil
salt and pepper
fresh chives for garnish

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Got food choices?

Sep 16, 14 Got food choices?

By Julie Vrazel

Walk into a grocery store and you’ll find yourself wandering through the maze of food choices. Bright, bold labels help guide you to your selection—natural, GMO-free, local, organic, gluten-free.

The possibilities are endless.

But what do you really know about those buzzwords and the food you’re buying?

Well, the farmers and ranchers behind those products and labels can tell you. And they’ll do it during the Food Dialogues: Austin this Thursday, Sept. 18.

They’ll share their stories of life on the farm. They’ll talk about their farming methods and the thought that goes into every acre planted—conventional or organic.

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Ham & Cheese Quiche

Sep 12, 14 Ham  & Cheese Quiche

By Kelly Bogard

This is the time of year when I really begin to realize how many hats I wear on a daily basis. I have many different Farm Bureau hats. Then there’s my mom hat, wife hat and community volunteer hat.  It’s crazy.

The one hat that always brings me back to center is cooking. It’s  the fancy  tiara in my hat collection. This week’s recipe is  my happy place.

For Ham & Cheese Quiche, you will need…Ham & Cheese Quiche
3 eggs
¾ cup half and half
½ cup milk
½ lb. ham, cubed
½ small yellow onion, chopped
1 pkg. frozen chopped broccoli
1 ½ cups Swiss cheese
1 frozen pie crust
Salt and pepper to taste

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You don’t know what you have ’til it’s gone

Sep 09, 14 You don’t know what you have ’til it’s gone

By Jessica Domel

I love milk. I love ice cream and, quite possibly more than anything, I love cheese. The kicker is, they don’t love me. You see, I’m lactose intolerant, and some days it’s one of the most frustrating things about me. I see other people who voluntarily give up these things and think, “You don’t know how good you have it.”

The other day, I posted something on Facebook about how gross a cheese-less pizza I ordered was. Friends I’ve known forever commented they felt my pain because they too couldn’t eat dairy. I had no idea. We bonded over our common affliction.

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Back to Basics: Spinach Dip

Sep 05, 14 Back to Basics: Spinach Dip

By Kelly Bogard

Sometimes it’s all about making the right snack. Take dips, for instance. Some are strictly veggies, while others are rich and creamy. Some are hot. Some are cold. I’m happy as long as it has lots of flavor, lots of color and lots of yummy ingredients.

Spinach is one of my go-to dips. Add onion and garlic and you can’t go wrong. Don’t forget the cheese! Trust me on this one. It makes it just a bit creamier.

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Who do you trust for food information?

Sep 02, 14 Who do you trust for food information?

By Julie Vrazel

“I read it on the Internet, so it must be true.” Right?

Well, not exactly.

Misinformation and agenda-driven science is abundant online. But accurate, well-researched information is also available at your fingertips.

So, how do you know who to believe?

For me, it’s difficult to build trust in a group who blatantly asks for my money to support their cause. I’d rather trust someone who’s willing to build a relationship with me—with or without my money.

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